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Sriracha emulsion

A lovely elegant emulsion with a refined sriracha flavour. Preferably use home-made sriracha and aged rice vinegar. You can find the recipe for the jasmine rice shio koji here.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 580g.

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Allergens and dietary requirements

  • Egg
  • Vegetarian

Ingredients

25
g
jasmine rice shio koji
20
g
rice vinegar
20
g
kombu broth
30
g
mirin
1
g
xanthan gum
60
g
egg yolk
80
g
sriracha
50
g
beet reduction
300
g
neutral oil
as needed
lemon, juice
as needed
salt

Scale recipe

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